If you’re looking for a dessert that combines rich flavors with an effortless preparation, this No-Bake White Chocolate Raspberry Swirl Cheesecake is just the thing. It’s creamy, sweet, and beautifully swirled with tart raspberry sauce, making it a delightful treat for any occasion.
Imagine slicing into a cheesecake that not only looks stunning but also bursts with flavor in every bite. The smooth white chocolate filling pairs perfectly with the tangy raspberry, creating a harmonious balance that will please any palate.
This no-bake cheesecake is perfect for warm days when you want something refreshing without turning on the oven. It’s an ideal dessert for gatherings, celebrations, or simply to enjoy at home.
Satisfy Your Sweet Tooth with This No-Bake Cheesecake
The No-Bake White Chocolate Raspberry Swirl Cheesecake features a luscious white chocolate filling that is both creamy and indulgent. The raspberry swirl adds a vibrant pop of color and a tangy contrast that elevates the overall taste.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate chips
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberry puree (fresh or frozen)
- Fresh raspberries for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.
- Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth. Allow it to cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and melted white chocolate. Mix until well combined.
- Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until combined.
- Swirl in Raspberry Puree: Pour the cheesecake filling over the crust. Drop spoonfuls of raspberry puree on top and use a knife or skewer to swirl it into the filling for a marbled effect.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until set. For best results, let it chill overnight.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with fresh raspberries if desired, slice, and enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 4g
- Carbohydrates: 30g
